- 1 pound picked Jonah crabmeat
- 1/2 teaspoon Old Bay Seasoning
- 1/2 cup mayonnaise
- 1/2 cup dry bread crumbs
- Lemon wedges, for serving
- Tartar sauce, optional
Dump crabmeat in a large bowl, and loosen gently with your hands, being careful not to break up the larger pieces.
Add seasoning and mayo; mix gently.
Add breadcrumbs, mixing until thoroughly distributed.
Shape into 4 cakes; chill for 20 minutes.
Lightly butter a nonstick pan and heat over medium to medium-high heat.
Cook crab cakes for 4 minutes, until lightly browned. Turn and cook 3 minutes more.